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Roasted Green Beans and Sweet Potatoes with Cranberries

Author: Anita's Table Talk


  • 2 medium sweet potatoes, peeled
  • 12 ounces fresh green beans, ends trimmed
  • 4 Tablespoons olive oil, divided
  • ½ teaspoon salt, divided
  • freshly ground black pepper
  • 1-1/2 Tablespoons balsamic vinegar
  • 2 teaspoons whole grain mustard
  • 1 clove garlic, minced
  • 1/4 cup dried cranberries
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)


  • PREHEAT oven to 425 degrees.
  • SLICE the sweet potatoes in half lengthwise, and then slice them into 1/2-inch-thick slices.
  • LINE a rimmed sheet pan with foil or parchment paper.
  • PLACE sliced sweet potatoes and green beans on the pan.
  • TOSS with 2 Tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper to taste.
  • ROAST for 20 minutes, stirring once halfway through roasting
  • While vegetables roast, make the vinaigrette
  • In a small bowl, COMBINE remaining 2 Tablespoons of olive oil, balsamic vinegar, mustard, garlic and ¼ teaspoon of salt.
  • REMOVE vegetables from oven.
  • STIR in cranberries and thyme..
  • RETURN pan to oven.
  • ROAST an additional 5 minutes.
  • TOSS vegetables with the vinaigrette. SERVE vegetables warm or at room temperature.